Brazilian Black Bean Soup

This recipe is from the Moosewood cookbook. It has been halved from the original and modified slightly.

6 Servings

Ingredients:

2 cans black beans

4 c. water

1 T. olive oil

1 c. chopped onions

3 medium cloves of garlic

2 t. cumin

2 t. salt

2-3 medium carrots, chopped

1 diced bell pepper

3/4 c. orange juice

black pepper to taste

2 chopped, medium tomatoes

3/4 c. chopped cilantro

Suggested garnishes: sour cream, salsa, crushed tortilla chips, crumbled goat or cheddar cheese

1. Add entire contents of cans of beans to a large pot with the 4 cups of water. Add carrots and bell peppers to pot. Bring to a simmer.

2. Meanwhile, saute onions until tender, then fry garlic and add cumin and salt. Cook an additional 1-2 minutes. Add onion and garlic mixture to pot of beans. Add pepper to taste and cilantro. Continue simmering around 20 minutes until all vegetables are soft.

3. Turn off heat, add OJ and tomatoes.

4. Very carefully, puree about half to 3/4's of the soup in blender or until desired thickness, pureeing about a cup at a time, or use an immersion blender.

5. Simmer pureed soup an additional 10 minutes. Serve with desired garnishes.